Whipped Feta and Tomato Toasts

Hello and welcome to Djalali Cooks. We are kicking this week off with a simple recipe for Whipped Feta and Tomato Toasts. Whipped feta is a great dip for veggies and crackers; it’s super simple and it makes a great spread for sandwiches, bagels and these tomato toasts. I made this for lunch and it was so good, I made another one for dinner. This is a quick and easy recipe, so let’s get right to it!

The recipe makes about 1 cup of whipped feta so there’s plenty leftover if you’re making large toasts like this. This would also be great miniaturized on toasted baguette slices as appetizers.

Whip it Good

To whip the feta, break up an 8 ounce block of feta into the bowl of a food processor. Pulse the crumbled feta several times to create a chunky, thick paste.

Then add 3 ounces (about 6 tablespoons) of softened cream cheese. Process until smooth, scraping down the sides as needed.

Transfer to a bowl and set aside.

Tomato Salad

I have about 2 cups of halved cherry and grape tomatoes. You can use your favorite type, I like the heirloom mix for color, flavor and texture variety. I have about 1/4 cup of roughly chopped green olives, 1 small minced shallot and I am adding about 1 tablespoon of Calabrian Chilis for a little fruity heat.

Mix all of this together with about 1 tablespoon of olive oil and 1 tablespoon of aged balsamic vinegar. Season with a pinch of kosher salt and fresh cracked black pepper. Let this hang out while we toast our bread.

Time to Toast

I like to toast a thick slice of country Italian bread in the cast iron skillet with a heavy drizzle of olive oil. Let the pan get hot over high heat. Then drizzle in the olive oil and reduce the heat to medium-low and lay the slice of bread in the center of the pan. Let it go slow and low, flipping as needed to develop a golden brown toast with a firm, crisp exterior.

Building the Whipped Feta and Tomato Toasts

The only other thing is some fresh basil to garnish. Let’s build our toasts!

Spread a good amount of the whipped feta on the toast. Then top with the tomato salad.

Drizzle a little olive oil over the top. Sprinkle with more black pepper and flaky finishing salt.

Then, artfully arrange several fresh basil leaves on top and voilà Whipped Feta and Tomato Toasts!

Slice in half and enjoy!

You might decide to with a fork and knife for these Whipped Feta and Tomato Toasts, and I don’t blame you! That’s how I tucked into this gorgeous combination of creamy whipped feta; thick toasted bread; and juicy, sweet, tart tomato salad. No matter if this is lunch, dinner, appetizer or snack, this is a simple go-to recipe that will always be a winner. If you want something similar, but a little different, try my Tomato Confit Toast with Whipped Ricotta. Take care and be well! xo Kelly

Key Equipment

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Whipped Feta and Tomato Toasts

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Dinner, Main Course, Appetizer, Lunch – American

By Kelly Djalali – Serves: 2-4

Prep Time: 15 Minutes – Cooking Time: NA – Total Time: ~15 Minutes

Whipped Feta and Tomato Toasts feature creamy whipped feta topped with a salad of tomatoes, olives and shallot on thick, toasted bread.

Ingredients

• Whipped Feta
• 8 oz. Feta Cheese
• 3 oz (6 tbsp.) Cream Cheese, softened
• Tomato Salad
• 2 cups Cherry and/or Grape Tomatoes, halved or quartered
• 1/4 cup Roughly Chopped Green Olives
• 1 small Shallot, minced
• 1 tbsp. Calabrian Chilis (optional)
• 1 tbsp. Olive Oil
• 1 tbsp. Aged Balsamic Vinegar
• Pinch of Kosher Salt
• Fresh Cracked Black Pepper
• Toast
• Bread of Choice, toasted
• Olive Oil
• Black Pepper
• Flaky Finishing Salt
• Several Fresh Basil Leaves

Instructions

Whipped Feta

1

To whip the feta, break up an 8 ounce block of feta into the bowl of a food processor. Pulse the crumbled feta several times to create a chunky, thick paste.

2

Then add 3 ounces (about 6 tablespoons) of softened cream cheese. Process until smooth, scraping down the sides as needed.

3

Transfer to a bowl and set aside.

Tomato Salad

4

Mix the tomato salad ingredients together in a bowl, season with kosher salt and black pepper, set aside.

Toast

5

Let the pan get hot over high heat. Then drizzle in the olive oil and reduce the heat to medium-low and lay the slice of bread in the center of the pan. Let it go slow and low, flipping as needed to develop a golden brown toast with a firm, crisp exterior.

6

Spread a good amount of the whipped feta on the toast. Then top with the tomato salad.

7

Drizzle a little olive oil over the top. Sprinkle with more black pepper and flaky finishing salt.

8

Then, artfully arrange several fresh basil leaves on top.

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